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Greek Meatballs

Makes 2 servings

Macros: 340 cal, fat 28g, carbs 3g, fibre 1g, protein 19g


227g Ground Lamb (lean)

2 Tbsp Parsley (chopped)

2 Tbsp Mint Leaves (chopped)

3/4 tsp Oregano (dried)

1/8 tsp Sea Salt

1/2 Lemon (zested)

1/4 cup Unsweetened Coconut Yogurt


Preheat the oven to 425ºF (218ºC) and line a baking sheet with parchment paper.

In a large bowl, add the ground lamb, parsley, mint, oregano, sea salt and lemon zest. Mix well using your hands. Roll into balls roughly the size of a golf ball and place on the baking sheet. Cook for 15 to 20 minutes. Remove and serve with coconut yogurt as a dip. Enjoy!

Leftovers: Refrigerate in an airtight container for up to three days.

One serving is equal to approximately 4 meatballs and 2 tbsp of coconut yogurt.

No Lamb: Use lean ground beef instead.

Additional Toppings: Add grated cucumber, garlic and lemon to the coconut yogurt to make your own tzatziki dip.







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